Summer needs a cake.
A cake with berries.
Made in a bundt pan, because they are retro and cool and make you feel like your grandmother, which is freakishly OK, even though she is 88 and you are 29. And if the cake comes out cleanly, you will feel like a rock star, because lets face it…those pans are a circular baker’s nightmare. And if parts get stuck…well that is why you drizzle cakes with glaze. Glaze = cake make-up. It’ll hide those imperfections. If you want to hide them. Personally, I like imperfections…in people and cakes.
But I also love glaze…so glaze away.
To ensure rock star-ism…liberally, and I do mean liberally, butter and flour your bundt pan. I don’t trust non-stick spray with bundt cakes…I don’t think our grandmothers used non-stick spray. Just sayin’.
Those blueberries are totally checking themselves out … Do you think blue makes my eyes pop? For sure!
My favorite cake, is a cake full of blueberries. OK, anything full of blueberries I will devour. I have no self-control when it comes to blueberries. Zero. I simply just can’t be trusted. Tell me a secret and I’ll keep it to the grave. Tell me to save you a piece of blueberry something or other and I’ll eat it before you even get a glimpse of it. And I will have no regrets nor will I try to hide the evidence…
Bundt cake success!
This cake does not disappoint in the blueberry department. It is chock-full…down right loaded with sweet blueberries. The batter is rich and thick…no blueberries drowning on my watch. And the final cake is light, yet dense (is that even possible?) and tender. Perfect for an after dinner dessert or a Saturday morning breakfast, or mid-day snack…
Buttermilk Blueberry Bundt Cake
3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Sticks Butter, browned and chilled (you want it to be solid again)
1 Cup White Sugar
2/3 Cup Light Brown Sugar, firmly packed
Grated Zest of 1 Lemon
4 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Buttermilk
2 Cups Fresh Blueberries
4 ounces Cream Cheese, room temperature
1 Tablespoon Butter, room temperature
1/2 Teaspoon Vanilla Extract
1+1/2 to 2 Cups Powdered Sugar
Pinch of salt
2-4 Tablespoons Milk ( add slowly until desired consistency is reached)
Preheat oven to 350°F and liberally butter and flour your bundt pan. Set aside.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the solidified browned butter, white sugar, brown sugar, and lemon zest. Add eggs, one at a time, beating well between each addition. (*remember to scrape down the side and bottom of bowl between additions as well). Add vanilla.
With mixer on low, beat in the dry ingredients alternating with the buttermilk. It’ll look like this…1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. With a rubber spatula, give the batter a few stirs by hand to get everything well mixed. Fold in the blueberries.
Pour batter into the prepared bundt pan and place in preheated oven for 45-55 minutes until toothpick, when inserted, comes out clean. Remove from oven and let cool for about ten minutes before removing cake from pan and letting it cool completely on a wire rack.
Once cool, make glaze and pour generously over the cake.
To make the glaze, beat together cream cheese and butter. Add vanilla. With mixer on low, slowly beat in the powdered sugar. Beat in milk, tablespoon by tablespoon, until desired consistency is reached. Pour over cake and let run down the side of the cake.
14 thoughts on “Buttermilk Blueberry Bundt Cake”
Came to know of your website from one of my other favourite websites’tongueticklers’..just a question…I have never baked a cake before so I have no idea…can we use whole wheat flour in this recipe?
Thanks for visiting the blog! I have never experimented with whole wheat in this recipe, but normally when I substitute whole wheat for all purpose, I don’t substitute the entire quantity. I found this article on-line explaining the difference and good guidelines…it is my go to for answers! http://www.chow.com/food-news/55118/are-whole-wheat-and-all-purpose-flour-interchangeable/ I hope this helps. Please let me know the outcome – would love to hear how it turns out!
Lovely cake — and I love your lively writing voice. Haven’t made a bunt cake in forever but this makes me want to go buy a bundt pan. Wonderful photos, wonderful blog.
Thanks for reading and the sweet comment!
How do you brown butter?
Hi there! Sorry about not including those directions….The instructions below should get ya straight to browned butter (also in my browned butter chocolate chip cookies!)
Over medium heat, place butter into a saucepan. Melt. The butter will begin to pop and crackle. At this point, start gently swirling the pan. Continue to swirl the pan of melted butter over medium heat until the butter particles have turned deep brown and the butter begins to smell nutty. (the melted butter itself will be amber in color) Once brown, remove from heat and place in a small bowl. Place bowl into the fridge for about 10-15 minutes or until the butter is solid again…solid but soft enough to cream.
Have a great day!
thanks!! going to try recipe today!
Quick question. For the glaze it says add vanilla but their is no vanilla under the glaze recipe is it one of the 2 tsp under the recipe?
no it is 1/2 teaspoon…sorry! I swear, I re-read these recipes a million times and still miss things from time to time. Thanks for letting me know!
Made the cake it taste great! My blueberries sank to the bottom of the pan though. Any suggestions of what I might of did wrong?
I am so glad the cake turned out for you! You didn’t do anything wrong, blueberries have a tendency to sink. A trick you can use next time is to toss the blueberries in about 2 tablespoons of the dry ingredients or trying to use smaller blueberries. Also, over mixing the batter may cause the batter to be too loose, therefore it is not able to suspend the berries. But believe me, I have had many a cakes and muffins where the berries end up on the bottom…sometimes it just happens Hope you have a great rest of your weekend!